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Parsley Tahini

This is a wonderful, strong-flavored dip. Spread it on pita bread, adding pickled cucumbers and Israeli salad for a light meal.

Makes 1 1/2 cups

1/2 cup water

5 tablespoons lemon juice (about 1 1/2 lemons)

Small bunch Italian parsley, roughly chopped

2 to 3 garlic cloves

1 teaspoon salt

1/2 cup tahini

Put all ingredients but tahini in a food processor and run until the parsley and garlic are crushed.

Add the tahini to the thickness you prefer. Taste and adjust salt, lemon juice or garlic.

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